Dehydrated (Fermented/ Pickled) Hot Peppers

Yesterdays post (dehydrated kimchi powder) was a similar experiment to this one: dump a bunch of fermented goods into the dehydrator and see what happens.

These are awesome:

We started with fermented hot peppers and dried them at 125 degrees for 36 hours.

The results look frail – you would think that only the skins and seeds survive.  It looked so meager until I tasted one: sour, umami and super hot.  I’ve found that dehydrating peppers will often increase their level of spice (though I have no scientific proof) and this was no exception.

I’ll store them whole (this will preserve the flavor longer) and turn them into powder when I use them (via a coffee grinder).  I’ll use like any seasoning/ hot pepper powder (i.e. cayenne) and suspect I’ll have no problems going through this test batch in short order.  Thankfully, the fridge is full of fermented hot peppers so I can still do more!

What have you been thinking about dehydrating these days?

 

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  1. I just did 3 lbs of beef jerky (from a hip roast) and 2 more lbs from ground beef. It turned out great a little more salty than I wanted but….

    So now I am ready for hunting hope to do some moose jerky with this year’s hunt